Steak Au Poivre

Ingredients

• 4 steaks, 170–227 g eachfilet mignon, no more than 4 cm thick
• to tastekosher salt or sea salt
• 1 heaped tablespoonwhole peppercorns
• 1 tablespoonolive oil
• 2 tablespoons, dividedunsalted butter
• 1 large clove, smashed (optional)garlic
• 2 sprigs (optional)fresh rosemary or thyme
• 1 medium, finely choppedshallot
• 80 mlcognac or brandy
• 240 mldouble cream
• to garnish (optional)finely chopped parsley or fresh thyme leaves

Instructions

1. 1

   Prepare the steak

   Pat the steaks dry with paper towels and season with salt. Coarsely crush the peppercorns in a mortar and pestle, or put them in a small resealable bag and crush them with a meat mallet or the bottom of a cast-iron pan.

2. 2

   Coat with pepper

   Spread the crushed peppercorns on a plate and press them evenly onto both sides of each steak.

3. 3

   Sear the steaks

   Heat the oil and 1 tablespoon of butter in a large pan, preferably cast iron, over medium-high heat. When the oil is hot and shimmering, add the steaks and cook undisturbed for about 4 minutes, until a golden crust forms. Turn them over.

4. 4

   Baste if desired

   For the optional basting, reduce the heat to medium and add the garlic and rosemary. Spoon the oil and butter over the steaks.

5. 5

   Rest the steaks

   Cook for about 3–4 minutes for medium-rare, removing the steaks when an instant-read thermometer registers 54°C (130°F); the target temperature after resting is 57°C (135°F). Transfer them to a plate or board and loosely cover with foil while they rest.

6. 6

   Soften the shallot

   Pour off excess fat without wiping the pan clean. Reduce the heat to medium-low and add the remaining butter. Once it melts, add the shallot and cook, stirring constantly with a wooden spoon and scraping up the browned bits, for about 2–3 minutes, until soft.

7. 7

   Reduce the cognac

   Take the pan off the heat and pour in the cognac. Return the pan to the hob carefully, as the liquid may ignite. Bring it back to the boil, scraping up the browned bits, and cook until most of the liquid has been absorbed by the shallots and the mixture has reduced to a glaze.

8. 8

   Finish and serve

   Stir in the cream and bring the sauce to a gentle boil, stirring frequently, for about 4 minutes, until thickened. Season with salt to taste and stir in any juices that have collected on the steak plate. Serve the steaks with the sauce poured over them, garnished with parsley or thyme leaves if desired.

What is steak au poivre?

Steak au poivre is a French bistro dish of steak coated in cracked peppercorns, seared in a pan and served with a peppery pan sauce. The name refers to the pepper that forms its distinctive crust.

This version uses filet mignon and finishes the sauce with cognac and cream. Cooking the sauce in the steak pan lets the browned bits enrich it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 343 calories, 2g protein, 4g carbs, 31g fat.

The steak provides most of the protein, while the cream and butter contribute most of the fat. The small amount of carbohydrate comes mainly from the shallot and cream; serve with a generous portion of green vegetables to round out the plate.

Choosing the steak and pepper

Filet mignon: These tender steaks cook quickly, so choose pieces of similar thickness for more even results. The recipe specifies steaks no thicker than 4 cm.

Peppercorns: Crush them coarsely rather than grinding them to dust. Larger pieces give the coating its characteristic bite and cling to the steak when pressed on.

Build a good crust

Dry surface: Pat the steaks thoroughly dry before seasoning, which helps them brown rather than steam. Press the cracked pepper onto both sides so it makes contact with the meat.

Hot pan: Wait until the oil is shimmering before adding the steaks. Leave them undisturbed for about 4 minutes so the first side can develop a golden crust.

Judge the doneness

Thermometer: For medium-rare, the method calls for removing the steaks at 54°C (130°F), with 57°C (135°F) as the stated temperature after resting. Check the centre of a steak with an instant-read thermometer.

Resting: Set the steaks on a plate or board and loosely cover them with foil while you make the sauce. Keep any juices that collect; they go into the finished sauce.

Make the pan sauce

Browned bits: Pour off excess fat, but leave the browned residue in the pan. Stirring and scraping as the shallots soften lifts those savoury bits into the sauce.

Cognac: Take the pan off the heat before adding the spirit, then return it carefully to the hob because it may ignite. Reduce it with the shallots until it forms a glaze before adding the cream.

Finish the cream sauce

Gentle boil: Once the cream is in, keep the sauce at a gentle boil and stir frequently for about 4 minutes. It is ready when it thickens to a coating consistency.

Seasoning: Taste the sauce before adding salt, as the steak was already seasoned. Stir in the resting juices at the end for a fuller pan sauce.

What to serve alongside

Potatoes: Serve with chips, roast potatoes or mash to make a classic steakhouse-style plate and catch the sauce.

Vegetables: Green beans, a crisp salad or simply cooked greens add freshness alongside the rich cream sauce. Serve the steaks as soon as the sauce is ready.

Recipe notes & tips

• Bring the steaks out of the fridge ahead of cooking so they are not very cold when they hit the pan.
• Crush the peppercorns just before cooking for a fresh, pronounced pepper flavour.
• Use a large pan that gives the steaks room rather than crowding them.
• Keep the pan off the heat while pouring in the cognac, as it may ignite when returned to the hob.
• Stir the cream sauce often as it reduces so it thickens evenly.
• Add the steak resting juices to the sauce just before serving.

Variations

• Use brandy: Substitute brandy for the cognac in the same amount.
• Choose the herbs: Use rosemary or thyme for basting, and garnish with either parsley or thyme leaves.
• Adjust the pepper: Use slightly less cracked pepper for a milder crust.
• Serve with mash: Add mashed potatoes to make the sauce go further at the table.
• Add green vegetables: Serve with green beans or simply cooked greens for a fresh side.

Common mistakes to avoid

• Grinding pepper too finely: Coarse pieces make a better crust; crush the peppercorns rather than powdering them.
• Moving the steak too soon: Leave it undisturbed for about 4 minutes on the first side to help it brown.
• Wiping the pan clean: Keep the browned bits in the pan to flavour the sauce.
• Adding cognac over the heat: Take the pan off the hob first, then return it carefully because the spirit may ignite.
• Boiling the cream hard: Keep it at a gentle boil and stir frequently as it thickens.
• Skipping the rest: Let the steaks rest under foil and use the collected juices in the sauce.

How to store

Refrigerate leftover steak and sauce in a covered container for up to 3 days. Reheat gently in a pan over low heat until hot, adding a splash of cream or water if the sauce has thickened too much.

Frequently asked questions